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Meat fondue
30 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 306
  • Fat about 9g
  • Carbohydrates about 10g
  • Protein about 45g
This is needed
This is needed for 4 people
Honey & mustard dressing
  • 40 g honey
  • a little pepper
  • 3 tbsp coarse-grain mustard
  • 100 g plain yoghurt
  • 0.5 cucumber, deseeded, finely grated
  • 0.5 tsp salt
  • 1 garlic clove, pressed
  • 1 tsp lemon juice
  • 0.5 tsp paprika
  • 2 pinches salt
  • a little pepper
To prepare the stock
  • 1 sprig thyme
  • 1 bay leaf
  • 8 dl meat bouillon
  • 2 sprigs rosemary
  • 400 g beef rump, thinly sliced
  • 400 g veal steaks, thinly sliced
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And that's how it's done
And that's how it's done
Honey & mustard dressing
Mix the honey, mustard and pepper.
Mix the cucumber and salt, leave to absorb in a sieve for approx. 30 mins., then squeeze out all the liquid. Combine the yoghurt with all the other ingredients up to and including the pepper, mix in the cucumber. Serve with the meat.
To prepare the stock
Bring the stock to the boil along with the bay leaf, thyme and rosemary, reduce the heat, simmer for approx. 15 mins. Pour the stock through a sieve into the fondue pot, keep warm on the burner.
Soak the meat in the stock in batches.

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